Red Velvet & W Choc Cupcakes

Red Velvet & W Choc Cupcakes

Red in colour but chocolatey to taste with a white chocolate cream cheese frosting. A very popular cupcake.

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Binder photo MydnightShadow

4 stars 14 ratings 4

Recipe by MydnightShadow

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Difficulty and servings

Easy

Makes 24 cakes

Preparation and cooking times

Total time

The cupcakes will need to cool completely before they are frosted.

Method

  1. Preheat oven to 180 degrees Celsius. Line two 12-cup muffin tins or silicone pans with cupcake liners.
  2. Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a smaller bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside
  3. In a large bowl, using a hand mixer or electric mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
  4. In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don't do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full. Place muffin tins in your preheated oven. Bake for approximately 20, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete. Or you can insert a toothpick into the center of a cupcake in the center of the tin and if it comes out clean they are done.
  5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.
  6. Make sure all of your frosting ingredients are at room temperature.
  7. Melt the white chocolate in a bowl over boiling water stirring regularly to ensure it doesn't burn. Once melted remove from heat and allow to cool to room temperature
  8. In a mixing bowl, mix butter on medium speed until light and creamy. Add cream cheese and mix until fluffy. Add the cooled melted white chocolate and mix until combined.
  9. Slowly add the sugar, one cup at a time until you have the consistency and taste that you prefer.
  10. Use to cover the cooled cupcakes. The icing can get a little soft while using. If so put the iced cup cakes in the fridge until the icing has set.
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Latest comments and suggestions

Results 1-20

  • Binder photo Daisy Roots

    20 September 2010

    Daisy Roots commented on this recipe

    Can anyone convert the measurements into grams or ounces? I never know what size cup to use when I find recipes like this, puts me off trying them.

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  • Binder photo Dr. Rebekah

    12 October 2010

    Dr. Rebekah commented on this recipe

    I was asked to make a cake for a Chinese wedding and used this recipe for the wedding cake. Red of course is lucky. So this was a super cake for that. It turned out great. I also make it for Valentines Day in heart shaped molds or for a bridal shower. Kind of romantic don't you think?

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  • Binder photo MydnightShadow

    21 October 2010

    MydnightShadow commented on this recipe

    Daisy Roots a cup is a specific measure like a tablespoon or teaspoon that you can buy from any cook shop and probably your local supermarket. To help you out 1 cup = 250ml/ 9fl oz, 1/2 cup = 125ml/ 4fl oz, 1/3 cup = 80ml/ 3fl oz and 1/4 cup = 60ml/ 2fl oz. That is what is written on my cup measures anyway.

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  • Binder photo DS

    22 February 2011

    DS commented on this recipe

    Mydnight Shadow - Are the same quantities true for a cake, instead of cupcakes?

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  • Binder photo sarymclary

    04 March 2011

    sarymclary commented on this recipe

    I agree with Daisy Roots, having a metric conversion of this recipe would make if far easier to follow (and increase/decrease quantities) for the European market. I'm also sure that a fluid ounce measurement is different from a dry ounce measurement, and the Americans tend to measure their butter by 'sticks' or tablespoons, so on a practical note, having to measure, then clean the 1/2 cup measure is irritating. You could do worse than google Magnolia Bakery's own recipe.

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  • Binder photo Knikitta

    16 March 2011

    Knikitta commented on this recipe

    I am shocked at the BBC for using an American recipe without conversions! 1 cup = 8oz.

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  • Binder photo Knikitta

    16 March 2011

    Knikitta commented on this recipe

    ... What is Cake flour?!

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  • Binder photo Liz Mc

    28 March 2011

    Liz Mc rated and commented on this recipe

    5 stars

    I have a gorgeous red velvet cake recipe which I love but wanted to make cupcakes. These turned out lovely, especially with the frosting. I only do half batches as it makes a bakers dozen and I can't eat more than that before they go stale.

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  • Binder photo janeypops

    15 April 2011

    janeypops rated and commented on this recipe

    4 stars

    Made these for a hen party, they are delicious. I didn't have quite enough red colouring so they weren't red enough, they need the whole 2floz plus! still lovely moist and light. Used nat yog instead of buttermilk.

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  • Binder photo foodlover10813

    21 April 2011

    foodlover10813 commented on this recipe

    I love the way they melt in your mouth i like the way you can use food colouring or beetroot juice very tasty

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  • Binder photo ditzuk

    23 April 2011

    ditzuk rated this recipe

    5 stars

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  • Binder photo Lil'MissCupCake xox

    26 April 2011

    Lil'MissCupCake xox rated this recipe

    5 stars

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  • Binder photo **Flora**

    03 May 2011

    **Flora** commented on this recipe

    Looks soooooooooooooooooooooo yummy but any idea how many calories?

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  • Binder photo LIZAMANSOOR

    22 May 2011

    LIZAMANSOOR rated and commented on this recipe

    5 stars

    tried this and the whole office loved it!

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  • Binder photo janeypops

    30 May 2011

    janeypops commented on this recipe

    I was really disappointed with these. followed recipe to the letter as i have cup measures. Cakes not red...brown. Icing not white....yellow. Icing did a weird thing where it seemed to separate once on the cakes and dribbled down sides. Help please! What did i do wrong? I'm usually a successful baker.

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  • Binder photo Sangeeta

    29 June 2011

    Sangeeta commented on this recipe

    Liz Mc- Is there any chance of sharing your red velvet cake recipe?

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  • Binder photo Paul Walker-MacMahon

    09 August 2011

    Paul Walker-MacMahon commented on this recipe

    Love these cakes they are so light all my friends and family are bugging me for the recipe

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  • Binder photo Cate P

    01 September 2011

    Cate P commented on this recipe

    how do you get the beetroot juice? am loathe to use red colouring but is it the beetroot cooking water reduced?

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  • Binder photo Katherine

    02 September 2011

    Katherine commented on this recipe

    Can we have this recipe converted from american to english by any chance? not like the BBC......

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  • Binder photo Vicky

    16 September 2011

    Vicky commented on this recipe

    - For 12 cupcakes - 150g self-raising flour 2 tbsp cocoa powder 1/2 tsp bicarbonate of soda 100ml buttermilk 1tsp white vinegar 50g lightly salted butter (softened) 100g caster sugar 1 egg 84 ml (3 fl oz) red food colouring - Frosting - 200g full-fat cream cheese 2 tsp vanilla extract 300g icing sugar - Optional - 12 fresh cherries to decorate

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Difficulty and servings

Easy

Makes 24 cakes

Preparation and cooking times

Total time

The cupcakes will need to cool completely before they are frosted.

Ingredients

  • For the cupcakes:
  • 2 1/2 cups sifted cake/ supreme sponge flour (sainsburys sell supreme sponge flour)
  • 1 heaped teaspoon baking powder
  • 1 teaspoon salt
  • 3 1/2 tablespoons unsweetened cocoa powder
  • 1 bottle (38 ml) red food colouring
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, at room temperature
  • 1 small teaspoon white vinegar
  • 1 small teaspoon baking soda
  • For the frosting:
  • 150 g unsalted butter (don't use spreadable butter)
  • 250 g cream cheese (mascarpone is best)
  • 1 - 2 cups royal icing sugar, sifted (to taste and consistency preferred)
  • 200 g Nestle Milky Bar (2 large bars)
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